Print Recipe

Blueberry and Lemon Layer Cake

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Servings: 8 slices
Author: Swah

Ingredients

Lemon and Blueberry Layer Cake

  • 85 g butter room temperature
  • 3/4 cup caster sugar
  • 1 egg
  • 1/3 cup milk
  • 2 tbsp lemon juice
  • 1/2 tbsp lemon zest
  • 1 1/2 cups plain flour
  • 1 1/2 tsp baking powder
  • Pinch of salt
  • 150 g blueberries

Fresh Blueberry Cream Cheese Frosting

  • 150 g blueberries
  • 1 1/2 tbsp sugar
  • 1/2 tbsp corn starch
  • 1 tbsp lemon zest
  • 60 g butter room temperature
  • 1 1/2 cups icing sugar
  • 225 g cream cheese softened
  • 1 tsp vanilla extract

To assemble

  • 1/2 cup store-bought lemon curd
  • Fresh flowers and extra blueberries

Instructions

Lemon and Blueberry Layer Cake

  • Preheat the oven to 180°C and grease and line 3 x 10cm (5") round cake tins.
  • Beat butter and sugar together with an electric mixer until pale and fluffy.
  • Add the egg, milk, lemon juice and lemon zest and continue beating on medium-low speed until well combined.
  • Add in the flour, baking powder and salt and beat until just combined.
  • Carefully fold in blueberries until evenly distributed.
  • Divide the mixture between the three prepared tins and smooth down tops with a spatula.
  • Bake the cakes for 10 minutes. and then reduce the oven temperature to 160°C.
  • Continue baking for 40-50 mins until cakes are golden brown and a skewer comes out clean.
  • Let the cakes cool in their tins on a wire rack, then turn out.

Fresh Blueberry Cream Cheese Frosting

  • Combine the blueberries, sugar, cornstarch, and lemon zest in a saucepan over medium heat.
  • Stir the mixture until the sauce thickens and the cornstarch becomes translucent (around 10 minutes.)
  • Remove from heat and allow to cool to room temperature.
  • Once cooled, I blitzed my mixture in the food processor to remove any big blueberry chunks.
  • Cream the butter and icing sugar together until well mixed.
  • Add the cream cheese in cubes slowly until incorporated. Add in vanilla extract and continue mixing for 5 minutes until the icing is light and fluffy.
  • Gradually add the blueberry sauce and gently fold into the cream cheese frosting.

To assemble

  • Use a serrated knife to trim the tops of the cake to ensure they are flat.
  • Place the first cake layer on your cake stand and use an offset spatula to spread a generous layer of lemon curd over the top of the cake.
  • Add a big dollop of blueberry frosting on top of the curd and gently spread it out right to the edges.
  • Repeat this process with the remaining cakes.
  • Add a final layer of frosting to the top of the cake and decorate with fresh flowers and blueberries.

Notes

This recipes makes a small 3 layer 10cm (5") cake. You can easily double the ingredients to get a larger 3 layer 18cm (7") cake